That’s the way the cookie crumbles




Yesterday, I joined a couple of gluten free support groups on facebook.  I not only hope to share my trials and triumphs with others, but hope to get my word out through visits to my blog.

The great thing about these groups is not only sharing of stories and ideas, but recipes.   I have not been able to find a lot of gluten free cookies in this area: Walmart is woefully lacking here at stocking  gluten and dairy free options.  So I was happy to find someone had posted a gluten free cookie recipe using Gluten free Bisquick.

Here is the original recipe:

2 eggs
2 cups gluten free Bisquick
½ cup butter
1 cup sugar
1 teaspoon vanilla
¼ teaspoon cinnamon
Sprinkles for topping

Pour sprinkles onto a plate.
Combine all ingredients except sprinkles in a bowl.
Mix until a dough forms.
Shape dough into 1¼″ balls and dip tops into sprinkles.
Place 2″ apart on a cookie sheet.
Bake at 375F 8-10 mins, until cookies set.
Cool completely before serving

Remembering other baking failures, I decided to halve the recipe so I wouldn’t be stuck with 2 dozen cookies I had to toss in the trash.

The cookies came out pretty good, but I have some issues with the instructions.

She did not indicate how many cookies this would make.  This would be important not only if you are baking for say a cookie exchange, but also in case of above referenced baking disaster.

She did not indicate whether the cookie sheet should be greased or ungreased.  As you can see in the picture, I lined the baking sheet with foil, then sprayed with cooking spray.  After the cookies cooled a bit, I  loosened them with a spatula.  I would usually use parchment paper but I am out of it.

She did not say how the dough should look.  On halving the recipe, it was very crumbly and would not hold together, so I added another egg.  This made the dough the consistency of pate a choux (the dough used for cream puffs and eclairs).  I wasn’t really able to “shape” it.  And alas, I had no sprinkles on hand.

Now to be fair, I did use butter substitute, which may have changed the consistency a bit.  I know sugar cookie dough can be crumbly, but there was no way of knowing from her instructions if this was right.

The proof is in the pudding as they say.  The cookies taste great.  I baked them for about 9 minutes.  They are soft with a nice crunchy bottom.  I would make these again, and would make a whole batch.   I would like to see if sticking to the recipe changes the dough consistency.

Clear and concise instructions are essential with any recipe, especially in gluten free baking.  Someone reading this recipe who has little experience might not know how to correct it.   Disasters could be avoided by checking all of the instructions to a recipe-do they make sense?, before posting.

I’m interested in any comments or question you might have.  Let me know what your outcome is.

Happy Baking!

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